Salsa Roja--Red Salsa
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Burned Red Tomato Salsa

 
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NOTES and TIPS:
Every cooks salsa tastes a little different. That's a wonderful part of dining out in Mexico. Experiment with more and less of the ingredients until you come upon the right blend for you, your family, and your guests.

STEP #1

Ingredients: tomato, onion, garlic, cilantro, and chile serrano (or chili jalapeno).

Wash the vegetables well, especially the cilantro.

Ingredients for burned red tomato salsa

STEP #2

Grill the tomatoes and the chilies. The chili cooks much faster than the tomatoes. The tomatoes must cook through (approx. 15 min.), and so they need to be turned several times. Don't worry about the burned spots. The burn is this receipe's secret.

roasting the tomatoes and chilies

STEP #3

After the chilies have cooked and the skin has blistered, under running water wash off all loose skin.

Removing the loose skin from the chilies

STEP #4

As soon as the chilies are rinsed and the loose skin removed, simply drop the chili in the blender.

Adding the chilies to the mix

STEP #5

Add the garlic. There's no need to dice it.

Adding garlic to the mix

STEP #6

Drop in the onion. (Already you can begin to see how quick and easy it is to make salsa.)

Adding onion to the mix

STEP #7

Break the ends of the stems off the cilantro.

preparing the cilantro

STEP #8

Drop the cilantro in the blender. (Some people tear the cilantro in half, but there's no need to.)

adding the cilantro to the mix

STEP #9

There will be some thickened burned spots on the tomatoes. Break these off and throw them away.

Plenty of bruned spots will still be on the tomatos, and they're important to the salsa's flavor and appearance.

Final preparation of the roasted tomatoes

STEP #10

Drop the tomatoes into the blender.

Inspecting the tomatoes for the right amount of burned spots

STEP #11

Add salt--about half a teaspoon. But as with everything, experiment to get the final taste that suits you best.

Adding salt to the mix

STEP #12

Add water to the level you see in the photo.

Also take a look at the amount of burned skin that's there. (The first time you make this you'll be sure you're ruining it, but you won't be.)

Adding water to the mix

STEP #13

Blend the ingredients until everything is very well cut into tiny bits.

And that's it. It's ready to use.

Burned red tomato salsa ready to be served



Terrific tasting Burned Red Tomato Salsa, other Red Salsas, and many Green Salsas are part of The Language Immersion School's Spanish Immersion with Mexican Cooking in Veracruz, Mexico.

Red Salsa,      Green Salsa,      Spanish Immersion,      Veracruz, Mexico